Grilled Tuna with Courgette

Instructions

1. 1

   Prepare the vinaigrette by whisking together 4 tablespoons of olive oil, lemon juice, minced garlic, thyme, and half the basil in a small bowl. Season with salt and pepper, then set aside.

   Tip: Make the vinaigrette first so flavors can meld while you cook the fish.

2. 2

   Pat the tuna steaks dry with paper towels and season both sides generously with sea salt, black pepper, and red pepper flakes.

   Tip: Dry tuna ensures a better sear and crust formation.

3. 3

   Brush courgette planks on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.

4. 4

   Heat a cast iron skillet or grill pan over medium-high heat until smoking. Grill courgette planks for 3-4 minutes per side until golden and tender, then transfer to a serving platter.

   Tip: Work in batches if needed to avoid overcrowding the pan.

5. 5

   Increase heat to high. Place tuna steaks in the hot pan and sear for 2-3 minutes on the first side without moving them, then flip and cook for another 2 minutes for medium-rare, or longer if you prefer it cooked through.

   Tip: Tuna cooks quickly; avoid overcooking to keep it moist and tender.

6. 6

   Transfer seared tuna steaks to the platter with the courgettes and drizzle everything with the prepared lemon-herb vinaigrette.

7. 7

   Garnish with remaining fresh basil and serve immediately while everything is warm.

   Tip: Serve with crusty bread or over a bed of light greens to soak up the vinaigrette.